Chef de partie (m/f) 100%

Chef de Partie Department: Cuisine Line Manager • Under the responsibility of the Sous-Chef de Cuisine and the Executive Chef. Workplace • Luxury hotel establishment – Gastronomic cuisine / high-end dining. Contract type • Seasonal fixed-term contract • Full time • Variable hours, including weekends, evenings and public holidays Job mission ## The Chef de Partie is responsible for the organization, preparation and production of dishes at their station. They guarantee impeccable quality of culinary preparations, in compliance with the establishment's standards, technical sheets, hygiene and food safety rules as well as the requirements of an international clientele. Main responsibilities ## • Culinary production • Prepare, cook and plate dishes according to the establishment's recipes and quality standards. • Ensure the daily mise en place of their station. • Guarantee the consistency, quality and presentation of preparations. • Ensure compliance with production deadlines during service. • Adapt production according to activity and specific customer requests. • Station management • Organize the work of their section. • Control supplies and stocks in their sector. • Limit losses and food waste. • Report replenishment needs. • Ensure proper maintenance of materials and equipment. • Supervision • Supervise, train and support Commis de Cuisine and apprentices. • Distribute tasks within their team. • Participate in the integration of new employees. • Ensure compliance with quality standards and internal procedures. • Quality and Hygiene • Strictly apply HACCP standards. • Respect food safety rules. • Maintain a clean and organized workstation. • Participate in daily cleaning and kitchen closing operations. • Collaboration • Work in close collaboration with other Chefs de Partie and the dining room service. • Participate in team meetings. • Contribute to the continuous improvement of working methods. • Be proactive in proposing developments for cards and menus. Profile sought ## Training • CFC in cooking, CAP/BEP Cuisine, Bac Professionnel Cuisine or equivalent diploma. • Any additional training in gastronomy is an asset. Experience • Minimum 2 to 5 years of experience as a Chef de Partie or similar position. • Proven experience in a high-end, gastronomic establishment or 4 or 5-star hotel. • Experience in luxury catering is an advantage. • Technical skills • Excellent mastery of culinary techniques. • Knowledge of HACCP standards. • Good knowledge of fresh products and cooking methods. • Ability to work rigorously under pressure. • Priority management. • Personal skills • Keen sense of detail. • Excellent organization. • Team spirit. • Rigor and autonomy. • Reactivity. • Sense of service and quality. • Discretion and professionalism. Languages • Professional French or English. • Any other language is an asset. • Special conditions • Excellent presentation. • Ability to work standing up for long periods. • Availability to work irregular hours. • Absolute respect for the establishment's standards of presentation, hygiene and confidentiality. • Performance objectives • Guarantee consistent quality of culinary preparations. • Respect service deadlines. • Ensure compliance with HACCP standards. • Optimize cost management and limit food waste. • Contribute to customer satisfaction and the establishment's image of excellence. • Desired qualities • Passion for gastronomy. • Spirit of initiative. • Leadership. • Versatility. • Demand for quality. • Sense of excellence. • Ability to adapt. • Stress management.